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Kefir FAQ's

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  • Milk kefir

    Milk Kefir FAQ - Answers to Frequently Asked Questions about Milk Kefir.

    • Alcohol content of Milk Kefir

      As with many fermented foods, a small amount of alcohol is present in the finished product. Although the amount of alcohol will vary depending on the fermentation temperature and time. The alcohol content of kefir will vary from 0.06 % up to 3% of alcohol. The average alcohol content in home brewing is around 0.5% with a loose lid and 1% in an airtight jar. Shaking the fermentation container during the fermentation time also results in higher alcohol content. So, if you want lower alcohol levels, ferment with an open jar and ferment with less time. The alcohol will be below 0.5%. I don't think you'll get drunk on kefir. Maybe there is a change you'll get addicted to kefir :)

    • What is Milk Kefir ?

      Milk kefir is a fermented beverage very similar to yogurt. Kefir has its origins in Russia. Milk kefir can be made with live kefir grains, dehydrated kefir grains or with the freez-dried powdered kefir starter culture. Kefir is easy to make, you only need kefir grains and milk. Kefir is fermented at room temperature with kefir grains for about 24 hours. The main ingredient for making Milk kefir is milk. Kefir can be made from any type of milk, cow, goat, soy, coconut or rice. Kefir has many great health benefits, a great flavor and is well tolerated well by lactose intolerant people. Information about making water kefir can be found in the category Water kefir.

    • Is Milk Kefir easy to make ?

      Making milk kefir requires no special equipment. A bowl, a measuring cup, strainer, cheesecloth and a bottle or jar are the basic necessities.

      1. Put the milk kefir grains into a jar.
      2. Add 10 parts of milk to 1 part of milk kefir grains (ratio 1/10).
      3. Cover the jar with a cloth or something breathable to keep fruit flies out.
      4. Secure the cloth with a rubber band.
      5. Leave the jar at room temperature for about 24 hours.
      6. Check the kefir after 24 hours.
      7. It should be thickened. Normally after 24 hours, the kefir is ready.
      8. Pour everything into a plastic strainer or sieve above a jar.
      9. The beverage inside the jar is ready to drink (or can be cooled first).
      10. The kefirgrains are ready to make a new batch, the proces starts back at step 1.
    • Will fresh live kefir grains keer growing ?

      Yes, milk kefir grains are reusable. After each batch you will notice that the kefir grains have grow. If good care is taking the kefir grains will keep growing indefinitely. The powdered kefir starter culture, freeze-dried starter culture or kefir ferment is a not reusable culture.

    • Where to buy milk kefir grains ?

      On our website you can buy milk kefir grains. Alternate names for milk kefir grains are :Tibetan Mushrooms or yogurt plant. The fresh live milk kefir grains look like a small cauliflower and transform milk into a creamy yoghurt-like beverage. Milk kefir is a dairy product. With our milk kefir grains you can make fresh milk kefir ervery day, making milk kefir is easy !

    • How does milk kefir taste like ?

      The taste of finished milk kefir varies greatly depending on the type of milk used and the duration of the culturing process. Milk kefir can have a sour taste and a vibrant texture. If you have never tried kefir, we recommend you purchase kefir at the supermarket. However, the taste may be different, the kefir from the supermarket is in general milder and has a less sour taste.

    • My milk kefir is too sour, what can be done ?

      The fermentation of kefir is already too far. How can you avoid this?

      • Decrease the quantity of milk kefir grains
      • Increase the quantity of milk ( more milk to the same quantity of milk kefir grains )
      • Reduce the fermentation time (shorter fermentation), for example 16 hours instead of 24 hours fermentation
      • Lower the temperature. The higher the room temperature, the faster the fermentation will proceed. In the summer when it is warmer, fermentation will be more rapid than in winter.

      Milk kefir berverage

    • How much kefir can I make with 1 sachet of fresh milk kefir grains ?

      The delivered Kefir grains or "Tibetan mushroom" is enough for a first approach of 200 ml of milk. The beverage is ready to drink after 1 or 2 days. In good living conditions and proper care the kefir grains can stay alive for a lifetime. A small amount is enough to start. Since the amount of kefir grains doubles usually after 2 or 3 weeks. We guarantee only fast growing, highly vital milk kefir grains.

    • How do I know my kefir grains are healthy ?

      In general, milk kefir grains are a strong symbiosis of yeasts and living bacteria, which can protect itself against contamination by other microorganisms. Healthy kefir grains look like a well structured cauliflowers. The fresh, slightly acidic and yeasty smell of the finished kefir beverage is an unmistakable sign that the milk kefir culture is healthy. If the finished beverage smells bad or otherwise behaves strangely, pour the mixture away for safety's sake. Rinse the milk kefir grains in a plastic sieve thoroughly with water and start with a new approach. The kefir grains should recover fast.

    • My Kefir doesn't taste like kefir from the supermarket!

      If you make your own milk kefir, you will notice that the taste always slightly changes: with the ingredients of the season, the amount of kefir grains. The milk kefir made at home is usually not like the store bought kefir. The kefir at the grocery store is in general mild. This kefir beverage isn't fully compatible with real kefir. Kefir bought at the supermarket is made on a large-scale and most likely no real kefir culture has been used. More likely the kefir is made from a kefir starter which ensures absolutely consistent taste and consistency.

    • How to take a break from making kefir ?

      If you go on vacation, the kefir will survive the break best in the refrigerator. How to handle : cover the kefir grains with a fresh mixture of milk. Cover it off without closing it airtight. If you will want to start a new batch on your return, you pour the milk away. Cover the kefir grains with a new batch of fresh milk. It may take several approaches to make the kefir grains work again. Also depending on how long they had a break.

      If you want a very long break, than you can dry the kefir grains. However, there is a risk that the culture can't revive.

      Normally, storage in a refrigerator is sufficient.

    • What ingredients do I need to make milk kefir ?

      For the production of this delicious drink, you just need milk and milk kefir grains. You can use UHT milk, fresh milk or raw milk directly from the farmer.

    • Does miik kefir contain alcohol ?

      Yes, the finished beverage contains about 0.2 to 2% of alcohol after a fermentation of about 48 hours. The alcohol content depends on various factors such as room temperature, fermentation time and the quantity of kefir grains.

    • The presence of a-Lactalbumin in kefir starter culture ?

      Theoretically in the kefir there should be presence of a-Lactalbumin because it is included in the composition of milk. Respectively the kefir is made of milk. Our kefir starter culture doesn’t have anything to do with this protein because it doesn’t react with it. However, there is possibility that a-Lactalbumin is not present in the kefir, only if the temperature used for its production is very high (>80°C, at such temperatures it denatures) Important fact is that such temperature should not be applied and it is not applied. Therefore, our answer is positive regarding the presence of a-Lactalbumin in the kefir, which is linked to the whey proteins and has positive effects on the human body- because it has amino acids containing phosphorus. Some people have allergies from such proteins, but as already mentioned our kefir starter culture has no direct relation to a-Lactalbumin.